<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="437457" val="149182">清蒸桂鱼</h1><div class="bmayi mbm" >
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					桂鱼为鱼中佳品，肉质丰满，细嫩肥美，且骨剌极少，没有乱刺，非常适合我这种喜欢吃鱼又不会吃鱼的人了。				</div>
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">桂鱼</a></label></span><span class='right'>一条500克左右</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">干红椒(新鲜红椒更好)</label></span><span class='right'>一个</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">蒸鱼豉油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">植物油</label></span><span class='right'>适量</span>
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					<h2>清蒸桂鱼的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 桂鱼在去鳞去除内脏后洗净，抹干水分。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/4/e/5/yuan_1491822.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 用两汤匙料酒和少许盐抹于鱼表面，腌制十分钟。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/3/4/5/yuan_1491823.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 姜去皮切粗丝，葱切粗丝放入鱼肚子中，入蒸锅大火蒸十分钟（水开后放入开始计时哈！）。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/7/e/e/yuan_1491824.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 蒸鱼的时候把一根葱切丝，切好的葱丝放入冰水中浸泡片刻口感会更好，样子也会卷起来，也好看些。干红椒去籽切丝备用。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/1/f/0/yuan_1491825.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 鱼蒸好后掉去一部分汤汁。汤汁可以做汤用哈，不要倒掉哦。将葱丝、红椒丝放在鱼身上，浇上蒸鱼豉油。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/e/3/e/yuan_1491826.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 将少许植物油倒入锅中烧热，淋在鱼身上即可。</p>
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					<h2>小贴士</h2>
					<p>1、鳜鱼含有蛋白质、脂肪、少量维生素、钙、钾、镁、硒等营养元素，肉质细嫩，极易消化，对儿童、老人及体弱、脾胃消化功能不佳的人来说，吃鳜鱼既能补虚，又不必担心消化困难；<br />2、吃鳜鱼有“痨虫”的作用，也就是说有利于肺结核病人的康复；<br />3、鳜鱼肉的热量不高，而且富含抗氧化成分，对于贪恋美味、想美容又怕肥胖的女士是极佳的选择。<br /><br /></p>
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